Raspberry White Chocolate Cheesecake is a decadent dessert featuring a butter cookie crust, luscious cheesecake with white chocolate chunks, and a swirl of real raspberry puree. This recipe is a delightful balance of flavors, offering creamy cheesecake, bursts of white chocolate, and the tangy sweetness of raspberries. It's a visually stunning and delicious treat, perfect for any occasion.
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Combine raspberries, lemon juice, and sugar in a small saucepan over medium heat, stirring until the sugar dissolves.
Remove from heat, transfer to a food processor, and pulse until smooth.
Strain the mixture through a sieve to remove seeds and set the puree aside.
Mix butter, flour, and sugar together until combined.
Press the mixture into the bottom of a round cake pan lined with parchment paper or a springform pan.
Bake at 325°F for 7-10 minutes, until slightly browned. Reduce oven heat to 300°F.
In a stand mixer, combine cream cheese, sour cream, sugar, and vanilla until smooth.
Add eggs one at a time, mixing on medium speed until fully incorporated.
Pour half of the cheesecake batter into the prepared crust.
Place white chocolate chunks evenly over the batter, then pour the remaining batter on top.
Drizzle raspberry sauce over the cheesecake and use a knife to create swirls.
Place the cheesecake pan in a larger baking dish and add enough water to come halfway up the sides of the cheesecake pan.
Bake at 300°F for 60 minutes. Check for doneness by gently wiggling the pan; only a small circle in the center should jiggle.
Let the cheesecake rest for at least 30 minutes before serving.
Top the cheesecake with fresh red raspberries and blackberries before serving.
Ensure the water bath is filled halfway up the sides of the cheesecake pan to prevent cracking.
Allow the cheesecake to cool completely before refrigerating for the best texture.
Save some raspberry puree to drizzle over individual slices for added flavor.
Use a springform pan for easier removal and a more professional presentation.
Do not overbake; the center should still have a slight jiggle when done.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just thaw them completely and drain any excess liquid before making the puree.
What is the purpose of the water bath?
The water bath helps maintain a consistent temperature and prevents the cheesecake from cracking during baking.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Store it in the refrigerator until ready to serve.
What size pan should I use?
A 10-inch springform pan is recommended, but for a thicker cheesecake, you can use an 8-inch pan.
Can I skip the raspberry swirl?
Yes, you can skip the raspberry swirl, but it adds a delightful tangy flavor that complements the white chocolate and cheesecake.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
